Celariac terrine with roasted pepper sauce

Ingredients

• 700g peeled celeriac, in smallish pieces
• 1 large onion, peeled and chopped
• 2 large garlic cloves, finely chopped
• 2 tbsp olive oil
• 40g cornflour
• 4 tbsp non-dairy milk
• 100g white Basmati rice (uncooked weight)
• 300g ground almonds
• 4 tbsp dried breadcrumbs
• 4 red peppers, cored and sliced
• Salt, pepper and a dash of sugar, extra olive oil
• Thin slices of red pepper, chopped chives and toasted flaked almonds to garnish